Influence of red pepper and capsaicin on body composition and lipogenesis in rats |
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Authors: | K Sambaiah M N Satyanarayana |
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Institution: | (1) Discipline of Biochemistry and Applied Nutrition, Central Food Technological Research Institute, 570 013 Mysore |
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Abstract: | Inclusion of red pepper or its active principle ‘capsaicin’ in the diet led to a lowering of total lipids, particularly triglycerides
in the liver. The total body fat was lowered in animals fed red pepper or capsaicin but not in animals fed paprika powder
which had negligible capsaicin content. Hyperlipogensis and hypertriglyceridemia caused by fructose feeding were significantly
were decreased in capsaicin-fed animals. Activities of the key lipogenic enzymes were reduced as reflected by decreased lipogenesis. |
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Keywords: | Red pepper capsaicin lipogenesis |
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